Serves:4 | Serves 8 as a side
Ingredients:
- 1 large bag mixed salad leaves
- 1 cup grated carrot
- 1 cup finely shredded red cabbage
- 3 cups pumpkin, cut into cubes
- ½ cup toasted slivered almonds or pistachios
- 1 bag of Chang's Crunchy Fried Noodles
- ½ bottle of Chang's Crispy Noodle Salad Dressing
- Olive oil, for roasting
- Salt and pepper, to season
Method:
- Roast the pumpkin
Place the pumpkin on a baking tray, season lightly with salt and pepper and drizzle with a little olive oil. Roast at 180°C for approximately 25 minutes, or until tender and lightly caramelised around the edges. Set aside to cool. - Prepare the nuts
If using slivered almonds, lightly toast them in a dry frying pan over low heat until golden. Transfer to a plate and allow to cool. If using pistachios, roughly chop if desired. - Assemble the salad
Arrange the mixed salad leaves, carrot and red cabbage on a large serving platter. Add the Chang’s Crunchy Fried Noodles and toss lightly to combine. - Finish and serve
Top with the roasted pumpkin and your choice of toasted slivered almonds or pistachios. Drizzle with Chang's Crispy Noodle Salad Dressing just before serving.
